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Curry Duck

The Quirky Foodster Team

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6
Servings

Ingredients

  • Duck, cut into pieces, excess fat trimmed — 1.5 kg (3.3 lb)
  • Trinidad curry powder — 60 g (4 tbsp)
  • Garlic, minced — 5 cloves
  • Large Onion, chopped — 1
  • Green seasoning — 45 ml (3 tbsp)
  • Vegetable oil — 60 ml (¼ cup)
  • Scotch bonnet pepper, whole — 1
  • Water — 500 ml (2 cups)
  • Fresh thyme — 4 sprigs
  • Potatoes, quartered (optional) — 3
  • Salt, — to taste

Method

  1. Marinate duck pieces in green seasoning, half the garlic, and salt for at least 1 hour, refrigerated (or overnight for deeper flavour).
  2. Heat oil in a large heavy pot over medium heat. Stir in curry powder and cook 1 minute until fragrant and slightly darkened.
  3. Add onion and remaining garlic; cook 3 minutes.
  4. Add marinated duck and brown well on all sides, about 10 minutes - duck releases significant fat, which enriches the curry.
  5. Add water, thyme, and whole scotch bonnet. Cover and simmer 50–60 minutes, stirring occasionally, until duck is very tender and internal temperature reaches at least 74°C (165°F).
  6. If using, add potatoes in the last 20 minutes of cooking.
  7. Skim excess fat from the surface if desired. Remove scotch bonnet, season with salt to taste, and serve with roti or rice.

Introduction: Curry duck is a festival and celebration dish in Trinidad, closely associated with Divali and large community gatherings, where it’s cooked in massive pots (“curry duck lime”) alongside roti or rice.

Cultural Background: Curry duck is a festival and celebration dish in Trinidad, closely associated with Divali and large community gatherings, where it’s cooked in massive pots (“curry duck lime”) alongside roti or rice. Its rich, dark gravy comes from long, slow simmering with roasted curry powder and duck’s own fat.

Tips: Duck releases a good amount of fat as it cooks – skimming some off midway keeps the final curry rich but not greasy.

Variations: Wild duck (a Trinidadian delicacy, especially around Divali) can replace farmed duck, though cooking time may increase slightly.

Storage: Refrigerate up to 3 days in an airtight container; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a little water if the gravy has thickened too much.

FAQs:

Q: Why does curry duck take longer than curry chicken?

A: Duck meat is tougher and fattier, requiring longer, slower cooking to become tender.

Q: Is curry duck very spicy?

A: Heat level depends on how the scotch bonnet is handled

Q: What is curry duck traditionally served with?

A: Dhalpuri or sada roti, or steamed rice, are the most common pairings.

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